Use salt to grind the garlic into a paste.

Fry the garlic in a small saucepan large enough to cook the rice.

Add the ginger, cook until just browning, then add in the chilli, spring onions, thyme, allspice and pepper.

Add in the coconut milk, bring to the boil and stir in the rice along with the kidney beans.

Cover, lower the heat to a simmer and cook for ten- twelve minutes, until rice is cooked, without stirring.

Remove from the heat, but leave covered for 5 more minutes.

Fluff up with a fork, remove the chilli and spring onion, check the seasoning, and serve.